Mediterranean Eggplant Dip
From mrsc543 14 years ago
- 8 minutes to make
- Serves 14
I found this recipe in the September issue of Better Homes and Gardens magazine. This dip is great served with pita chip. It can be made ahead and stored, covered in the refrigerator for up to three days.
Ingredients
- 1 cup canned garbanzo beans (chickpeas), drained shopping list
- 1 Tbsp fresh mint leaves shopping list
- 1 clove garlic shopping list
- 1 Tbsp fresh lemon juice shopping list
- 1/2 tsp kosher salt shopping list
- 1 cup grilled or roasted eggplant shopping list
- 1/4 cup virgin olive oil shopping list
- toasted walnuts shopping list
How to make it
- Brush eight 1/2-inch eggplant slices with 2 Tbsp olive oil. Sprinkle with 1/2 tsp kosher salt. Grill on uncovered grill directly over medium coals for 8 to 10 minutes or until tender, turning once. Cool slightly.
- In a food processor, finely chop chickpeas, mint and garlic.
- Add lemon juice, salt and eggplant.
- With processor running, add live oil in steady stream; process until smooth.
- Transfer to a serving dish; drizzle with olive oil , sprinkle with fresh mint and toasted walnuts.
- Serve with pita chips.
People Who Like This Dish 4
- californiacook CA
- momo_55grandma Mountianview, AR
- cuzpat Sikeston, Mo
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- stillwat Hamilton, OH
- mrsc543 North Reading, MA
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The Rating
Reviewed by 3 people-
Sound good!
cuzpat
in Sikeston loved it
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whata dip thanks high5 great post
momo_55grandma
in Mountianview loved it
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